Instant Pot Spaghetti Sauce: A Generations Old Recipe Made Fast!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes are more nutritious, and crushed tomatoes are often cheaper.

Hit sauté on the Instant Pot.

Add 1 tablespoon of extra virgin olive oil.

Sauté 1 small yellow onion until it glistens and softens, about a couple of minutes.

Add 1/2 cup of dry red wine and scrape up any brown bits from the bottom of the pot.

Let the wine cook for about a minute to reduce and evaporate the alcohol.

Hit cancel to turn off the sauté function.

Add 1 1/2 cups of vegetable broth to the pot.

Add 1 teaspoon of kosher salt, 1 tablespoon of dried parsley, 2 teaspoons of dried oregano, 1/4 teaspoon of crushed red pepper flakes, and 1/2 teaspoon of ground black pepper; stir to incorporate.

Add 2 bay leaves and 3 cloves of crushed garlic.

Add a 28 oz can of crushed tomatoes on top without stirring.

Add 12 oz or 2 small cans of tomato paste on top without stirring.

Add 1 tablespoon of unsalted butter on top.

Drizzle 1 tablespoon of honey over the top.

Seal the Instant Pot lid and ensure the venting knob is pointed towards sealed.

Set the cooking time to 25 minutes using the manual or pressure cook function.

After cooking, let the pressure release naturally for at least 10 minutes.

Open the Instant Pot and stir the sauce, incorporating the melted tomato paste.

Remove the bay leaves and any whole garlic cloves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary